Chewy Five Spice Ginger Molasses Cookies Recipes

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

CHEWY FIVE SPICE GINGER MOLASSES COOKIES

Steps:

• Leave the butter in room temperature for a few hours until it is soft.
• Using a stand mixer or hand mixer, cream together the butter and sugar until it is a pale yellow colour and fluffy. It is important the butter is soft before starting this step.
• Add in the eggs one at a time and continue to mix
• Add in the molasses and vanilla extract and continue to mix until everything is well incorporated and fluffy. Make sure you are also scraping down the sides of the bowl so that everything is evenly mixed.
• In a separate bowl, combine all the dry ingredients and mix well. If your baking soda is clumpy, make sure to break apart the clumps with your fingers before adding it to the dry mixture.
• Slowly add in the dry mixture in a few batches into the wet mixture and mix on low speed (so the flour doesn't fly everywhere). Remember to occasionally scrape down the bowl so you mix the dough evenly.
• In a bowl, add in 1/4 cup of sugar. We are going to use this to roll the cookie dough balls in, after they have been formed. Don't worry if it doesn't seem like enough sugar, you can add more later if you run out.
• Scoop out 2 tablespoons of cookie dough and roll it into a ball (It should be slightly larger than a golf ball). If your hands are super warm and are finding the dough tough to work with since it is very soft, try cool your hands down by running cold water on your wrist.
• Roll the cookie ball in the sugar and add them to the cookie sheet with 2 inches of space between them. No need to press down the dough, keep them as balls. You will need to bake these in a few batches.
• Pre-heat the oven to 350F (176C) and set your oven rack to the middle of the oven.
• Line your cookie trays with parchment paper and set aside.
• Bake the cookies, 1 tray at a time for 9-11 minutes. Since every oven is different, start with baking it for 9 minutes and watch it. It should start to get puffy at around 8 minutes or so. It is very important not to overcook the cookies, else they will not flatten during the cooling stage. I remove the cookies at 11 minutes but my gas oven runs a bit cooler than an electric oven.
• *IMPORTANT* Do not remove the cookies from the cookie sheets for at least 10 minutes. Let the cookies cool on the cookie sheet and don't move it. It is still cooking from the residual heat. During this time the cookie will slowly deflate and flatten itself down. I like to have 2 cookie sheets on the go so that I can have one batch in the oven while the other batch is cooling on the cookie sheet.
• Once the cookie has cooled for 10-15 minutes, transfer them to a cooking rack.
• Enjoy them as is or sandwich them with some vanilla ice cream! :)

CHEWY GINGER-MOLASSES COOKIES

Steps:

• Heat oven to 375 degrees farenheit. Line 3 baking sheets with parchment paper.
• In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.
• Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.
• Working with one-third of the dough at a time (keep remaining dough refrigerated), use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.
• Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
• Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
• Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
• Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
• Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
• Enjoy!